Public School Domestic Science by Adelaide Hoodless
page 122 of 254 (48%)
page 122 of 254 (48%)
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* * * * * SOUPS. Soups may be divided into two classes, soup made with stock, and with milk. As soup should form part of the regular daily diet, and may be made from the cheaper materials, it is absolutely necessary that every housekeeper should understand the art of making it properly. In the first place it is well to know what may be used in the process of soup making. The first and most important step is to prepare the stock. For this purpose have a large earthen bowl or "catch all," as some teachers call it. Into this put all the bones, trimmings, bits of steak or chop and gravy which has been left over. Keep in a cold place. When needed, cover with cold water and simmer 4 or 5 hours; strain and set away to cool. When cold, remove the fat which will have formed a solid coating on the top. The stock is now ready for use. By saving the remains of vegetables cooked for the table, the outer stocks of celery, a hard boiled egg, etc., a very palatable and nutritious soup may be made at a trifling cost. In families where large quantities of meat are used, there should be sufficient material without buying meat for soup. It is not necessary to have all the ingredients mentioned in some recipes in order to secure satisfactory results. It will, however, be necessary to understand soup flavorings, so as to know which ones may be left out. Stock made from the shin of beef, or from the cheaper pieces which contain the coarser fibre and gristle, require long, slow cooking (see Methods). |
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